Mold Detox Friendly Greek Stuffed Peppers with Quinoa and Herbs

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Mold Detox Friendly Greek Stuffed Peppers with Quinoa and Herbs

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Ingredients

4 servings

For the peppers

4 large bell peppers (any color), halved lengthwise and seeded
2 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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½ tsp salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the filling

1 lb ground lamb
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained, juices reserved
1 cup cooked quinoa
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground cinnamon
½ tsp ground turmeric
¼ tsp red pepper flakes
Ingredient note
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
¼ cup fresh parsley, roughly chopped
¼ cup fresh mint, roughly chopped
½ tsp salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For baking

½ cup water

For serving

2 tbsp extra virgin olive oil, for drizzling
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Brush the insides with 1 tbsp of the olive oil and season with the salt and black pepper.
2
Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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